Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes

Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 2x1 lb
    (2x450 g)

    whole gilthead sea bream, guts removed (approx. 1 lb/450 g each)

  • Salt and pepper

  • a few stalks fennel

  • 2 tsp.
    (10 mL)

    scapes

  • 1/4 cup
    (60 mL)

    olive tapenade

  • 2

    bulbs fennel, sliced thin

  • 1/4 cup
    (60 mL)

    olive oil

  • 1

    citron, en jus

  • 4 tsp.
    (20 mL)

    parsley

Preparation

Preheat oven to 400°F (200°C).

Scale the fish, wash in cold water and pat dry. Pepper insides of fish and place fennel stalks inside. Set aside.

In a bowl, combine scapes and tapenade. Set aside.

In a big bowl, mix sliced fennel, olive oil, salt, pepper and half of the lemon juice, and spread on a baking sheet.

Lay fish on fennel bed; spread tapenade over the fish.

Roast 20 - 25 minutes. Fish is done if a knife inserted in the flesh comes out hot.

Remove from oven. Gently lift fillets off the bones. Transfer fillets to plates and serve with roasted fennel and a sprinkling of parsley and remaining lemon juice.

Source: Académie Culinaire

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007